Roast Beef and Pomegranate Crostini

Photo: psfreeman

The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container. Recipe by Kate Merker, December 2010. From the Real Simple website: http://www.realsimple.com/food-recipes/roast-beef-and-pomegranate-crostini-00000000048706/index.html.

Yield: 24 servings
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Ingredients

  • 24 thin slice(s) baguette (from 1 small loaf)
  • 2 tablespoon(s) olive oil
  • 4 ounce(s) thinly sliced roast beef
  • 1/4 cup(s) sour cream
  • 1/4 cup(s) pomegranate seeds
  • 1 scallion, thinly sliced
  • Kosher salt and black pepper

Preparation

  1. 1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  2. 2. Dividing evenly, top the toasted baguette slices with the roast beef, sour cream, pomegranate seeds, and scallion; season with ½ teaspoon each salt and pepper.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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